This easy butternut squash puree is subtly flavored with balsamic vinegar and maple syrup for a tasty, vegan side dish that's great with pork, chicken and seafood.
Course Side Dish
Keyword butternut squash, mash, puree, squash
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
2 poundbutternut squash
1 1/2 teaspoonsbalsamic vinegar
COOK THE SQUASH:
Peel the squash with a vegetable peeler. With a very sharp chefs knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds - discard. Cut the squash into 1" pieces.
Fill a saucepan half way with water and heat to boiling. Add two teaspoons kosher salt to the water as it reaches a boil. Add the butternut squash to the water, reduce heat to a rapid simmer and cook for 10 minutes or until the squash is tender.
Remove from heat and pour the squash into a colander to drain. Let the squash sit for 2-3 minutes so the liquid can evaporate.
MAKE THE CRISPY SAGE:
In a small skillet, heat the olive oil over medium high heat until its very hot and the oil slicks across the pan. Add the sage leaves and fry them until crisp. Remove from heat. Transfer sage to a paper towel lined dish and set aside.
PUREE THE BUTTERNUT SQUASH
Transfer the squash to a food processor and pulse until smooth. Add the kosher salt, balsamic vinegar and maple syrup to the puree and pulse again until well incorporated. Taste for seasoning and adjust as necessary.
Spoon the butternut squash puree into a serving bowl and crumble the sage leaves on top. Serve.
NOTE: Squash can be made ahead of time and reheated just before serving. Add crispy sage at the last minute.